Sausages with Broccoli and Pomegranate Quinoa

Time to talk food. I think I originally had this with chicken but we only had so much so I searched the freezer for a different option and found some good old sausages. Fried simply and then paired with the quinoa and sauerkraut. Ummmmummm! The toasted seeds take it to a whole new level so don’t do a me, eat the whole meal and realise after that, they’re still just chilling on the side in the pan…

Ingredients – serves four

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Quinoa –

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200g quinoa

boiling water

200g tendersteam broccoli, chopped

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1 pomegranate, deseeded

1 lemon zested and juiced

1 tbsp olive oil

salt and pepper

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avocado, diced

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Sausages –

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8 97% or higher meat sausages, cut into four

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To serve –

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0.5 tbsp toasted pumpkin seeds

0.5 tbsp toasted sunflower seeds

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Sauerkraut

Method

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Boil the quinoa and broccoli in double the volume of water for 20 minutes or until soft and all the water has been absorbed.

Stir theough the pomegranate, lemon, oil and a pinch of salt and pepper.

Turn off the heat.

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Fry the cut sausages in a frying pan over a high heat until golden and cooked through.

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Stir the avocado through the quinoa mix and then divide the quinoa between four bowls.